Hooray for Bollywood!

Just watched a "Bollywood" musical which was delightful ("Bride & Prejudice") and a quirky independent film ("Mistress of Spice"), both starring the gorgeous Aishwarya Rai ("spices, speak to me!). Now I need some Indian food! So here is a simple but flavorful side (or vegetarian entree). Two choices for the garam masala, depending on the availability of cardomom pods in your area- both are delicious.

Benares-style Cauliflower and Potatoes
1 c. water
1 lg. onion, peeled and chopped
6 cloves of garlic, peeled (have courage!)
1 1/2 inch piece ginger root, peeled and chopped
1 T. coriander seeds
1 tsp. cumin seeds
1 tsp. caraway seeds
1 T. Garam-Masala (see below)
1 tsp. ground turmeric
1 lg. head of cauliflower, cut into 1-inch pieces
2 lg. potatoes, peeled and cut into 1-inch pieces
Salt to taste

Place 1/4 cup of the water, the onion, garlic, ginger and coriander seeds in a blender (or mini coffee grinder)and puree (this is called a slurry). Heat the oil in a large saucepan. Add the cumin and caraway seeds and fry over medium heat for 1-2 minutes (careful not to burn them or it will taste bitter). Add the slurry (careful it will spit!), stirring for 6-8 minutes until the oil separates. Mix in the garam-masala and turmeric; stir 30 seconds (you will now be salivating from the amazing aroma!). Add the cauliflower, potatoes, salt to taste and remaining 3/4 cup water. Cover pan and simmer for 8-10 minutes or until vegetables are done, stirring occasionally to prevent the sauce from sticking or burning on the bottom. Serve hot with Naan bread or rice, dal, and mango chutney.

Basic Garam Masala
1 c. black cardamom seeds, pods removed and discarded
5 cinnamon sticks, broken into small pieces
1/4 c. black peppercorns
1/4 c. caraway or cumin seeds
2 T. whole cloves
1/4 whole nutmeg, grated (you can use powdered nutmeg from the spice aisle but this is SO much better)

In a small heavy-bottomed frying pan, roast all the ingredients over medium heat, stirring occasionally until the spices become a shade darker. Remove from heat and transfer the spices into a spice or mini coffee grinder (I keep one just for grinding spice, pepper and garlic). Grind to a fine powder. Store in an airtight jar (I save an empty spice jar from the store). makes 1 cup and will last 3 months ina cool dark cupboard.

Mughal-style Garam Masala
Similar to above, but if green pods are easier to find than black, go with this. More cloves and nutmeg but no cumin or caraway in this regional version.
1 c. green cardamom seeds, pods removed and discarded
2 cinnamon sticks, broken into small pieces
1/4 c. black peppercorns
1/4 c. whole cloves
1 T. whole nutmeg, grated
Follow the technique described above .